Creole Bread Pudding
A favorite dessert served in the south!
2 French breads (better if slightly stale)
1/2 gallon of milk
2 cans evaporated milk
2 cups sugar
3 blocks butter, softened
1/2 jar of cherries cut in pieces
2 teaspoons of cherry juice
1 cup of raisins
1 large can crushed pineapple
2 teaspoons vanilla extract
1 teaspoon almond extract
1 teaspoon lemon extract
1/3 of a banana cut into slices
5 eight-inch foil pans, round or square
2 cups sugar
2 blocks butter
1/4 cup rum or whiskey (if you prefer not to use liquor, use 2 teaspoons vanilla)
Set oven to 350 degree.
Using an electric knife, cut French breads into small cubes. Melt 1 of the 3 blocks of butter and add 1 of the teaspoons of vanilla to it. Pour melted butter onto bread cubes and stir well.Spread bread cubes onto large baking pan and toast for about 10 minutes.
Put toasted bread cubes into large bowl and add the 1/2 gallon of milk and let the bread cubes soak for about 5 minutes. Set aside.
Cream the softened butter and add the sugar a little at a time. Add eggs, one at a time and beat until creamy. Add banana slices, 1 teaspoon each of vanilla, almond and lemon extracts, and the 2 cans of evaporated milk and beat for 2 minutes on medium speed. Add the cherry juice, raisins and can of pineapples to the bread mixture. Add the butter mixture to the bread mixture and mix well.
Using a measuring cup, add approximate 3 cups of pudding mix to each of the 5 pans. Place foil pans on cookie sheet in preheated oven and bake for 50 minutes to 1 hour till firm and light brown on top. Remove from heat and add sauce.
To make sauce: In saucepan, add butter. When butter is hot and melted, add sugar and stir till thick and creamy. About 2 to 3 minutes. Beat eggs and add to butter mixture slowly beating quickly so the eggs don’t curdle. Remove from heat and add the liquor or vanilla. Pour over bread pudding and eat while it is warm.
no nutrition information available
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